Mini Mango, Cardamom and Ginger Pavlovas

For the meringues:

1. Pre-heat the oven to 160C. Line two large baking trays with baking paper.
2. Whisk the egg whites on a high speed until they form stiff peaks, then add the sugar one spoon at a time.
3. Reduce the mixer to a medium speed and continue to whisk for a further 10 mins until the mixture is thick and the sugar has fully dissolved.
4. Add in the vinegar, corn flour, and vanilla until combined.
5. Spoon the mixture onto the two baking trays into 15cm nests, making sure to leave plenty of space between them.
6. Place in the oven and reduce temperature to 100C. Bake for 90 mins until crisp and lightly coloured.
7. Turn the oven off and leave the door open for 6 hours so the meringue can cool completely in the residual heat.

For the filling:

1. Beat the cream and mascarpone lightly until thick and smooth.
2. Fold in the vanilla and icing sugar. Set aside.

For the curd:

1. In a small pan, melt the butter on a low heat, then add the pineapple juice, egg yolk, and sift in the corn flour.
2. Warm through until the curd thickens, then remove from the heat.
3. Decant into a sterilized jar and refrigerate for 6 hours to set.  

For the spiced fruit:

1. Place the honey, spices, passion fruit pulp and mango slices in a small pan over a low heat and simmer for 10 mins.
2. Remove from heat and chill for an hour

Building the Pavlovas:

1. Take the meringue nests and gently spoon on the cream blend.
2. Using a piping bag, spoon in the curd and make swirls over the nests.
3. Top with the spiced mango and passionfruit.
4. Garnish with mango purée, finely sliced ginger, and mint leaves. Serve and enjoy!